Marrow restaurant, a fine-dining spot known for its French technique and seasonal menus, has closed its doors after three years of operation in Minnesota. The closure reflects challenges facing upscale restaurants across the country right now.
Marrow specialized in what’s called “ingredient-driven” cooking, which means the chef focuses on high-quality, fresh ingredients and changes the menu based on what’s available during each season. The restaurant used classic French cooking methods to prepare dishes that drew serious food lovers. According to news reports from Minnesota, the owners cited changing dining habits and rising costs as reasons for closing.
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